|1||sweet potatoes — peeled and cubed|
|1/2 cup||peas — fresh|
|1||red onion — chopped|
|1||garlic — cloves, chopped|
|1||fresh chillies — chopped|
|200 g||snoek — smoked, flaked|
|1||fresh dill — chopped|
|salt and freshly ground black pepper — to taste|
Boil the potato cubes in a medium-sized pot of salted boiling water for 15 minutes, or until cooked through and can be easily pierced with a knife. Add in the peas for the last 2 minutes of cooking time. Then drain and set aside.
Heat the butter and olive oil in a heavy-based frying pan on medium-high heat. Fry the onion until translucent, about 3 minutes, then add in the garlic and chilli and cook for another minute. Then add the snoek and potatoes to the pan.
Stir gently until the ingredients are well combined, remove from the heat, sprinkle over the fresh dill, lemon juice and a generous pinch of salt and freshly ground black pepper and serve immediately with slices of fresh crusty bread.
Reprinted with permission of Sarah Graham. To see
more recipes, click here.
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